Before starting, wash and dry all produce. Preheat the oven to 450°F. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with Southwest Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.

Meanwhile, drain pickles, then roughly chop half (chop all for 4 ppl). Combine chopped pickles, ketchup and mayo in a small bowl. Season with salt and pepper, to taste.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Pan-fry until cooked through, 4-5 min per side. **

Meanwhile, halve buns. Add buns to another parchment-lined baking sheet, cut-side up. Toast buns in the bottom of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)

Divide potato wedges between plates. Spread some secret sauce over buns. Stack spring mix, any remaining pickles and patties on bottom buns. Close with top buns. Serve any remaining secret sauce on the side for dipping.